botulism

En/Na Thales99 ha escrit:
> I know botulism is limited with a pH of 4.8 or 4.6 lower, but is there a
> sugar %
> which inhibits growth as well? I plan on canning unfermented beer typically
> with 11 to 15% sugar content
Don't worry about the botulism. Beer wort is much more likely spoiled by lactric
acid bacteria than by clostridium. You should heat your canned product to
pasteurize it. Why don't heat a little mor to sterilize your cans?
Jordi Saldo